Hey there!
I am Hilah and today on Hilah Cooking we are making minestrone soup.
There is a lot of different ways to do it.
I am going to show you the way I like to make it, but any way you cut it, it’s got a lot
of vegetables, it’s got pasta, it’s got beans, so it’s really, really healthy, and
really filling, and it’s gonna be great for all of your cool weather meal needs, so
let’s do it!
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[Minestrone Soup Recipe]
First things first, we are going to sauté our vegetables.
I am using onion, celery, carrots, and green beans.
A lot of recipes use zucchini or even cabbage, or chard.
I am going to add some spinach later for some more green, but, so, you know, as long as
you have onion, celery, carrots, anything else, that is up to you, so you know, be free
and prosper or something.
Alright, and I am just trying to get a little bit of color on the vegetables so I will have
a deeper flavor to the finished soup.
Once your onions have gotten soft and translucent and are starting to get a little bit of brown
flecks, I am going to add the garlic.
Now you don’t want to add the garlic with the onions at the beginning because it could
burn.
It is a little more fragile, some chopped tomatoes, you could use a can of tomatoes
if you don’t want to use fresh ones, and I am going to put in my herbs which are basil
and thyme and little bit of crushed red pepper because I like it spicy, sorry.
I apologize.
Alright, mix that around, and now comes the hard part.
Just kidding, there are no hard parts in this recipe, it is great!
I am going to add some chicken stock.
If you wanted to keep this vegetarian, you could just totally use vegetable stock.
It’s, I mean this is a great soup for vegetarians because it does have the beans in the pasta,
so I have got some protein in there.
Alright, so now I am going to put the lid on it, bring it to a boil, and when the water
boils, we will add the pasta.
I am using a little bow-tie, but you can use macaroni, or orzo, or whatever, any kind of
little bite-sized pasta will work.
Whoops, ok, boiling, pasta goes in, and give it a stir, and then set your timer for whatever
your pasta says it takes to cook.
Cover it back up, but keep an eye on it so it doesn't boil over.
I am going to turn it down just a little bit.
Right, ten minutes later, my pasta is perfectly cooked because I am perfect.
I am going to add in some beans.
I am using these great northern beans, but cannellini I think are actually more traditional.
I think any kind of white bean is good though, and some fresh spinach, and a little bit of
fresh parsley, and the spinach just wilts pretty much immediately.
Chard you will have to cook a couple of minutes longer, but I just want to get this.
Ahh, it is so pretty and colorful.
Yay!
Lovely!
Cool!
So, as soon as your greens are cooked and bright green and beautiful, you are ready
to serve your soup which means I also am ready to serve my soup.
That should have been in first person…
use a ladle...
mmm, and I am going to grate a little bit of parmesan on top, some fresh basil would
be good too if you had that.
Ok, let’s try it, it’s really hot.
Mmmmm!
Wow!
That is so good you guys.
Parsley, basil, nice chewy pasta with just a ton of fresh vegetables in there, and everything,
it’s not over-cooked, I mean this comes together in like 20 minutes.
It is so fast.
It is really healthy.
It is light, and I hope that this does the trick for all of you people that have fall
weather right now, and have been requesting soups.
I will try to get some more in, but try this recipe, mix it up, add whatever vegetables
that you like, and leave in the comments, you know, how you like to make yours, so I
hope you try it, hope you like it, thanks for watching, and thumbs up, and favorite,
and all that stuff, and ok, also, ohhh!
Printable recipes are available at hilahcooking.com.
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